Breakfast Egg Muffins Recipe
Savory jalapeño breakfast egg muffins with cheddar, green onion and bell pepper, baked in a muffin pan until just set.
Contains: Egg · Milk
Contains egg and milk. Use cheddar labelled suitable for vegetarians if you are relying on the Vegetarian classification.
WHY IT WORKS
Why This Recipe Works
01
Bake as Individual Portions
A standard muffin pan turns the egg mixture into evenly sized portions that cook quickly and are easy to store.
02
Layer the Jalapeño Flavor
Chopped jalapeño runs through the muffins while a thin slice on top keeps the defining flavor easy to see.
03
Cook Until Just Set
Pull the muffins once the centers are set and reach 160°F so the eggs are cooked without an unnecessarily long bake.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
Method
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Heat the oven to 350°F. Brush a standard 12-cup muffin pan thoroughly with the olive oil, coating the bases and sides of the cups.
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Cut 12 thin slices from one jalapeño and set them aside for the tops. Finely dice the remaining jalapeño, removing the seeds and pale inner membranes first if you want less heat.
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Divide the diced jalapeño, green onions, green bell pepper and 3/4 US cup of the cheddar evenly among the 12 muffin cups.
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In a large mixing bowl, whisk the eggs, water, salt, black pepper and smoked paprika just until the whites and yolks are evenly combined.
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Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full. Top with the remaining cheddar and one reserved jalapeño slice per muffin.
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Bake for 18 to 22 minutes, until the centers are set and the egg muffins reach 160°F in the center. Start checking at 18 minutes and avoid baking longer than needed.
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Let the muffins cool in the pan for 5 minutes. Loosen the edges carefully, lift the muffins out and serve warm.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
160°F / 71°C
The centers should look set rather than wet or glossy. For a temperature check, the center of an egg muffin should reach 160°F.
Make Ahead
Bake the egg muffins, cool them promptly and refrigerate them in a covered container for up to 3 to 4 days. Reheat only the number you need. For longer storage, freeze the fully cooled muffins and thaw overnight in the refrigerator.
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Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Jalapeño heat varies from pepper to pepper. For a milder batch, remove the seeds and pale inner membranes before chopping; for more heat, leave some in. Use cheddar labelled suitable for vegetarians if you want the finished recipe to retain its Vegetarian classification.
Useful Substitutions
Vegetarian Monterey Jack can replace the cheddar for a milder, creamier cheese. Diced red bell pepper can replace the green bell pepper, and the green onions can be replaced with an equal amount of finely chopped chives.
INGREDIENT QUALITY
Quality Note
Grease the muffin pan thoroughly before filling it. Egg mixtures can stick firmly to bare metal, and overbaking makes the finished muffins noticeably firmer.
SPEND LESS
Cost-Saving Tip
If jalapeños are sold in a pack, slice or dice the extras and freeze them for later cooked dishes rather than letting them spoil.
COOKING TIPS
Tips
Grease the Pan Thoroughly
Eggs can cling firmly to an under-greased muffin pan. Brush the base and sides of every cup well before adding the filling.
Whisk Just Until Combined
Whisk until the whites and yolks are blended and no large streaks remain. There is no need to beat in a lot of extra air.
Keep the Cups Even
Divide the vegetables and cheese evenly, then add the egg mixture so the muffins finish at roughly the same time.
Do Not Overbake
The muffins will puff in the oven and settle slightly as they cool. Remove them once the centers are set rather than waiting for deep browning.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Cool the egg muffins, then refrigerate them within 2 hours in a covered container. Use within 3 to 4 days.
Freezing
Once fully cooled, freeze the muffins in a single layer until firm, then transfer them to an airtight freezer container or bag. For best texture, use within about 2 months and thaw overnight in the refrigerator.
Reheat in the Oven
Place the muffins in a small covered baking dish and warm at 325°F until heated through and the centers reach 165°F.
Reheat in the Microwave
Cover one or two muffins and microwave in short intervals until hot throughout and the centers reach 165°F. Avoid overheating, which can make the eggs rubbery.
ESTIMATED PER SERVING
Nutrition
2 egg muffins
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Breakfast Egg Muffins FAQs
How do I stop egg muffins from sticking to the pan?
Grease every muffin cup thoroughly, including the sides, before adding the fillings. Let the baked muffins stand for about 5 minutes, then loosen the edges with a thin silicone spatula or blunt table knife.
How spicy are these jalapeño egg muffins?
The heat depends on the jalapeños. Removing the seeds and pale inner membranes gives a milder result, while leaving some in increases the heat.
Can I make these egg muffins without cheese?
Yes. You can omit the cheddar; the muffins will be a little less rich and slightly lighter in texture, but the egg and vegetable mixture will still bake into individual portions.
Why do egg muffins puff up and then sink?
The eggs expand as hot air and steam build during baking, then settle as they cool. A small amount of sinking is normal and does not mean the muffins are undercooked.
Can I make breakfast egg muffins ahead of time?
Yes. Bake and cool the muffins, then refrigerate them in a covered container for up to 3 to 4 days. Reheat only the number you need.
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